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Venison pie with sour cream pastry

Venison pie with sour cream pastry recipe

venison pie with sour cream pastry




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    • Filling
    • 2 kg venison with bone
    • 30 g Clover Mooi River Butter
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 5 whole cloves
    • 5 ml ground coriander
    • 5 black peppercorns
    • 2 bay leaves
    • 1 bunch parsley
    • 500 ml meat stock
    • 30 ml vinegar
    • 250 g bacon (optional)
    • 125 ml Clover Sour Cream
    • Sour cream pastry
    • 110 g Clover Mooi River Butter
    • 125 ml Clover Sour Cream
    • 1 egg
    • 375 ml (190 g) cake flour
    • 1 ml salt
    • 1 beaten egg


    Brown meat in heated butter.

    Add onion and garlic and sauté until onion is translucent.

    Add rest of ingredients except sour cream, cover and simmer until meat loosens from the bone.

    Remove bones and whole spices and spoon into an ovenproof dish.

    Allow to cool.


    Grate butter coarsely.

    Beat the sour cream and egg together.

    Add to butter and beat with a fork until well blended.

    Sift dry ingredients and fold into cream-butter mixture.

    Mix to a stiff dough.

    Chill for 20 minutes.

    Roll out thinly, fold 3 times and roll out again.

    Refrigerate again.

    Repeat twice more.

    Roll out pastry until about 5 mm thick.

    Brush the sides of the ovenproof dish with beaten egg.

    Cover dish with pastry.

    Brush with egg.

    Bake in a preheated oven at 200°C for 30 - 40 minutes or until golden brown.